The best delicious Mexican Cocoa Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Cocoa Cake recipe today!
Hello my friends, this Mexican Cocoa Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Cocoa Cake is amazingly delicious, and addictive, everyone will be asking for more Mexican Cocoa Cake.
What Makes This Mexican Cocoa Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Cocoa Cake.
Ready to make this Mexican Cocoa Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Cake flour — sifted
1/3 c Cocoa powder
1 ts Baking soda
1 ts Baking powder
1 ts Ground cinnamon
6 lg Egg whites
1 1/3 c Brown sugar, packed
1 c Plain lowfat yogurt — * see
Note
2 ts Vanilla
1/4 ts Almond extract
Powdered sugar
1. In a small bowl mix flour, cocoa, baking powder, baking soda and
cinnamon. In a large bowl beat egg whites, brown sugar, yogurt,
vanilla and almond extract until well blended.Stir in flour mixture
and beat until just evenly moistened.
2. Pour batter into an 8 inch square nonstick (or greased regular)
baking pan. Bake in a 350 degree oven until the center of the cake
springs back when lightly pressed (about 30-40 minutes). Let cake
cool in pan on a rack for 15 minutes. Then invert it onto a serving
plate. Serve warm or cool. If made ahead, wrap cool cake airtight and
store in a cool place until next day (freeze for longer storage).
3. Just before serving sift powdered sugar over the cake.
Yields
8 Servings
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